Chicken Piccata

(from castro15’s recipe box)

Categories: Chicken


  • 4 split chicken breasts
  • Kosher salt and black pepper
  • 1 cup all-purpose flour
  • 2 extra-large eggs
  • 1 1/2 cups seasoned dried bread crumbs
  • Olive oil
  • 3 tbsp unsalted butter, at room temp
  • 1/3 cup lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • Sliced lemon, for serving
  • Chopped fresh flat-leaf parsley, for serving


  1. Preheat the oven to 400. Line a sheet pan with parchment paper.

  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4" thick. Sprinkle both sides with salt and pepper.

  3. Mix the flour, 1 tsp salt and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 tbsp water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess and then dip in the egg and breadcrumb mixtures.

  4. Heat 2 tbsp olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

  5. For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tbsp of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 tsp salt and 1/4 tsp pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tbsp of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce and serve with sliced lemon and a sprinkling of fresh parsley.

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